Directions: Preheat fryer to 350 degrees or place enough oil in a heavy saute pan
to come half way up the side of the pan. Heat the oil until a fry
thermometer registers 350 degrees. In a large bowl place the ice
cubes, club soda, and beer, let it sit for 2 hours. Strain out any
remaining ice cubes. Place the flour and salt in a medium bowl. While
stirring gently, add enough of the beer mixture to the flour so that a
thick batter is made. You want the batter thick enough to stick to the
shrimp. Fold in the beaten egg whites. Dredge the shrimp in the 1/4
cup of flour, shaking off excess flour and dip them into the batter.
Deep fry the shrimp for 2 to 3 minutes or until crisp and golden,
drain on a towel, and serve with the tartar sauce, parsley, and lemon
wedges. This recipe yields 2 servings. Recipe Source: ESSENCE OF
EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2252
broadcast 07-12-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-03-1996
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. Posted to
MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Nov 13,
1998